Every time I eat a cookie, I say I am going to eat just one. Well, 9 times out of 10, I go back for another because I can’t eat just one. Who can?

 

Hooray for the invention of the cookie sandwich. It’s brilliant, isn’t it? You grab one sandwich, but you get to eat two cookies at a time.

 


 

I was so excited about how these cookie sandwiches turned out. They are so simple, yet dangerously delicious! Of course, they didn’t last very long since everyone in my family is obsessed with the combination of chocolate and peanut butter. What could be more enjoyable than biting into one chewy peanut butter cookie followed by that irresistable chocolate hazelnut spread and then another peanut butter cookie?

 

Are you ready to get in on some of this enjoyment?

 

Just a few ingredients is all you’ll need…

 


 

Oh boy! Oh boy! Chocolate and peanut butter! Get excited!

 


Blend sugars, peanut butter, butter and egg in an electric mixer.

 




Stir in flour, baking soda, baking powder and salt until well incorporated.

 




Cover the bowl with plastic wrap and refrigerate about 1 hour.

 

Shape dough into 1-1/4-inch balls. Place about 3 inches apart on an ungreased cookie sheet.

 




Flatten in a crisscross pattern with a fork dipped in sugar.

 





Aren’t they so cute?

 




Bake 10 minutes or until golden brown, rotating cookie sheet after 5 minutes. Cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely, about 15 minutes.

 




When cookies are cool, flip over half of the cookies.

 



Spread half of the cookie bottoms with about a tablespoon of chocolate-hazelnut spread each.

 



 

Top with a similar size cookie and press down gently to form the sandwich.

 



 

It’s as easy as that! Now the question is…Can you eat just one?

 


 

ENJOY!!!

 

~The BakerMama

 

PEANUT BUTTER CHOCOLATE-HAZELNUT COOKIE SANDWICHES

 

Ingredients:

 

  • 1/2 cup granulated sugar plus more for flattening
  • 1/2 cup brown sugar
  • 1/2 cup creamy peanut butter
  • 1/2 cup (1 stick) butter, softened
  • 1 egg
  • 1-1/4 cups Gold Medal® all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup chocolate-hazelnut spread

 

Directions:

 

Blend sugars, peanut butter, butter and egg in an electric mixer. Stir in flour, baking soda, baking powder and salt until well incorporated. Cover the bowl with plastic wrap and refrigerate about 1 hour.

 

Preheat oven to 375°F.

 

Shape dough into 1-1/4-inch balls. Place about 3 inches apart on an ungreased cookie sheet. Flatten in a crisscross pattern with a fork dipped in sugar.

 

Bake 10 minutes or until golden brown, rotating cookie sheet after 5 minutes. Cool 5 minutes on cookie sheet then transfer to a wire rack to cool completely, about 15 minutes.

 

When cookies are cool, flip over and spread half of the cookie bottoms with about a tablespoon of chocolate-hazelnut spread each. Top with a similar size cookie.

 

Cookie recipe adapted from bettycrocker.com

Servings: 15 cookie sandwiches

Prep Time: 1 hour 15 minutes (includes dough refrigerating time)

Baking Time: 10 minutes

Total Time (start to finish): 1 hour 25 minutes

 

Print Recipe

© 2014 General Mills.


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